From Start to Finish: Aglio e Olio

• Begin by bringing a large pot of salted water to a boil. Add 1 pound of linguini and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta using a colander.
• In a large skillet, heat ½ cup of olive oil over medium heat. Add the sliced garlic and sauté until it turns golden brown, being careful not to burn it.
• Once the garlic is golden, add 2 teaspoons of red pepper flakes to the skillet. Stir for about 30 seconds to release the flavors.
• Add the drained linguini to the skillet, tossing it in the garlic oil mixture. If the pasta seems dry, gradually add reserved pasta water until you reach your desired consistency.
• Season with salt and freshly cracked pepper to taste. Toss in ½ cup of chopped parsley and stir. Finish with ½ cup of freshly grated Parmesan cheese and a squeeze of lemon juice.
• Plate your Aglio e Olio immediately while hot, garnishing with extra parsley and Parmesan if desired. Serve with a side salad or crusty bread.